Philly Cheesesteak Tortellini Pasta Recipe

Cheesy baked pasta in casserole dish with spoon.

Philly Cheesesteak Tortellini Pasta Recipe

Best comfort food meal the whole family will love. It's perfect for busy weeknights! An over the top delicious pasta recipe that's baked until hot & bubbly!

Course Lunch or Dinner

Cuisine American

Prep Time 10

Cook Time 20

Servings

Calories 564kcal

Author Deb Clark

Equipment

9x13 casserole dish

Ingredients

19 ounce cheese tortellini frozen or fresh
15 ounce frozen bell pepper strips
1 teaspoon olive oil
15 ounces alfredo sauce
2 ounces cream cheese
⅓ pound deli roast beef thinly sliced
6-8 slices provolone cheese thinly sliced

Instructions

Preheat oven to 350 degrees. Prepare a 9x13 casserole dish by spraying with non-stick cooking spray. Set aside.
Boil the pasta in a large pot of water. Cook the tortellini as per package directions just short of al dente. (It will finish cooking in the oven.) Drain well, set aside.
Set a large pot over medium heat. Add the olive and frozen peppers. (No need to thaw them first.) Sauté for 3-5 minutes until the peppers begin to soften.
Add the cream cheese and alfredo sauce. Stir to combine and melt the cream cheese. Dice the roast beef into bite sized pieces. Add to the sauce mixture.
Next add the cooked pasta and stir to combine. Pour into prepared casserole dish. Top with slices of sliced provolone cheese.
Bake the casserole uncovered for 20 minutes until it is hot & bubbly and the top is lightly brown. Serve and enjoy!

Notes

Any type of pasta works in this dish; ravioli, bowtie, rigatoni, penne pasta, etc. Do not overcook the pasta - cook to al dente, it will finish cooking in the oven.

For vegetarian pasta, omit the beef adding sautéed mushrooms instead.

Adding a couple big handfuls of spinach makes this super yummy as well.

This can easier be made on the stove top by combining all of the ingredients. You'll just be missing the cheesy browned crust.

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